I read the article "emulsifier application". Thare are some Q&A here. Have a look please.
1. Lecithin is derived from?
Soybean oil.
2. What is HLB?
An often-cited way to classify emulsifiers is by their hydrophilic/lipophilic balance, or HLB. Ranging from zero to 20, this scale indicates an emulsifier's relative overall attraction to either oil or water. A low HLB indicates a strongly lipophilic emulsifier, while a high HLB indicates one that is strongly hydrophilic.
3. What is the function of HLB?
It can be very important in applications that require basic emulsification, such as salad dressings. It also is useful as a general indicator of the emulsifier's solubility.
4. Emulsions can be classified by?
HLB
Ionic charge
Crystal stability
5. Emulsifier can create emulsion. Is this statement true?
False. Emulsifiers help maintain emulsions and lock the emulsion that's been created.
I read the article "emulsifier application". Thare are some Q&A here. Have a look please.
1. Lecithin is derived from?
Soybean oil.
2. What is HLB?
An often-cited way to classify emulsifiers is by their hydrophilic/lipophilic balance, or HLB. Ranging from zero to 20, this scale indicates an emulsifier's relative overall attraction to either oil or water. A low HLB indicates a strongly lipophilic emulsifier, while a high HLB indicates one that is strongly hydrophilic.
3. What is the function of HLB?
It can be very important in applications that require basic emulsification, such as salad dressings. It also is useful as a general indicator of the emulsifier's solubility.
4. Emulsions can be classified by?
HLB
Ionic charge
Crystal stability
5. Emulsifier can create emulsion. Is this statement true?
False. Emulsifiers help maintain emulsions and lock the emulsion that's been created.